Meat Sauce And Spaghetti
Serves: 6
Shirley Senger
1 January 1970
Based on User reviews:
43
Spice
38
Sweetness
55
Sourness
39
mins
Prep time (avg)
4
Difficulty
Ingredients:
2 large
Onion (finely chopped)2 tbsps
Kosher Salt3 stalks
Celery (finely chopped)5 cloves
Garlic (3 minced and 2 sliced)3 tbsps
Olive Oil (divided)1.25 cups
White Wine (divided)3 cup
Evaporated Milk3 cups
Beef Broth1 tbsp
Oregano (dried)2 tsps
Dried Basil2 tsps
Marjoram (dried)2 tbsps
Tomato Paste1 tbsp
Ketchup1 tbsp
Sherry Vinegar1 tsp
Worcestershire Sauce1 cup
Grated Parmesan (finely)450 g
Spaghetti (dry)Directions:
1
Watch how to make this recipe
2
For the meat sauce: Place an 8-quart Dutch oven over low heat and add the bacon
3
Cook slowly until the bacon is crispy and has rendered its fat, 25 to 30 minutes
4
Remove the bacon from the pan for another use
5
Add the onion, salt, and pepper and stir to combine
6
Place the clove and star anise into a small spice bag, add to the Dutch oven and stir to combine
7
Cook, uncovered, over low heat, stirring occasionally, until the onions caramelize, 45 to 60 minutes
8
Add the celery and the 3 cloves of minced garlic to the pan and continue to cook over low heat until the celery is semi-translucent, approximately 30 minutes
9
Remove the spice bag from the pot
10
Meanwhile, place a wide 4-quart saute pan, over high heat
11
Add 1 tablespoon of the olive oil and once it shimmers, add the beef chuck and the pork butt and cook, stirring frequently, until the meat is well browned, 4 to 5 minutes
12
Transfer the meat to a colander to drain
13
Return the pan to high heat, add 1/2 cup of the wine and deglaze the pan, scraping up any browned bits from the bottom of the pot
14
Transfer these bits and any remaining wine to the Dutch oven along with the meat
15
Add another 1/2 cup of the wine, evaporated milk, beef broth, and mushrooms to the Dutch oven and stir to combine
16
Cover and cook over low heat, stirring occasionally, for 3 hours
17
Once the sauce has been cooking for 1 1/2 hours, place the 4-quart saute pan over medium heat and add 1 tablespoon of olive oil
18
Once it shimmers, add the 2 cloves of sliced garlic and cook for 30 to 45 seconds or until fragrant
19
Do not allow the garlic to brown
20
Add the tomatoes, oregano, basil, and marjoram and cook until most of the liquid has evaporated, approximately 30 minutes
21
Add the remaining 1/4 cup wine, tomato paste, ketchup, vinegar, and Worcestershire sauce and stir to combine
22
Decrease the heat to low and simmer for 30 minutes
23
Increase the heat to medium high; add the remaining 1 tablespoon of olive oil, and cook, stirring constantly, for 2 to 3 minutes
24
Transfer the tomato mixture to the meat mixture and stir to combine
25
Simmer the sauce, uncovered, over low heat, stirring occasionally, while preparing the pasta
26
For the pasta: Bring the water and salt to a boil over high heat
27
Carefully add the pasta, stirring quickly to separate
28
Cover and return to a boil, being careful that the water does not boil over
29
Once boiling again, uncover and continue to cook until slightly less than al dente, 5 to 6 minutes
30
Drain in a colander
31
Add the pasta to the meat sauce and cook, over low heat, for another 2 to 3 minutes or until the pasta is al dente
32
Add the Parmesan cheese and toss to combine
33
Transfer pasta and sauce to a serving bowl or individual bowls and serve